Emulsion Stabilization Techniques with Nanoparticle Systems

Emulsions—mixtures of two immiscible liquids—are central to applications ranging from drug delivery and diagnostics to food and personal care. Traditional stabilisation relies on molecular surfactants, but nanoparticle systems offer enhanced robustness through irreversible adsorption at interfaces. These so-called Pickering emulsions exploit the high surface energy of finely tuned colloidal particles to prevent coalescence. Advances in surface chemistry, particle shape and hybrid structures have enabled precise control over wettability, interfacial packing and responsiveness to external stimuli. In particular, the development of double and multiple emulsions stabilised by nanoparticles has opened routes to encapsulate both aqueous and oily phases within hierarchically organised droplets. Nanoparticle stabilisers can be tailored via polymer grafting, inorganic precursor conversion or self-assembly into anisotropic architectures such as Janus or microgel particles. The resulting systems combine long-term stability with triggered release profiles, offering global significance in sustainable formulations, targeted therapies and advanced materials manufacturing.

Research from Nature Portfolio

Recent studies have demonstrated a surfactant-free approach to form nanoscale water-in-oil-in-water double emulsions by incorporating a silica precursor polymer into the oil phase. Subsequent in situ conversion of this precursor yields robust water@SiO₂@polymer@SiO₂ nanocapsules, which resist coalescence and enable the generation of complex hybrid architectures such as nanorattles and Janus-like nanomushrooms. This methodology streamlines production, obviates additional surfactants and provides a versatile platform for mass manufacture of multifunctional delivery vehicles and templated materials.

Research from all publishers

In the food sector, multiple emulsions stabilised by food-grade particles have been formulated via microfluidic and two-step homogenisation, achieving enhanced encapsulation of bioactives, controlled fat reduction and environmental resilience. Tailored Janus particle interfaces further allow dynamic tuning of release and sensing functions.
Binary microgel particles have been employed to create temperature-responsive Pickering double emulsions. Hydrophilic and hydrophobic microgels self-assemble at respective oil–water interfaces, providing steric barriers and thermal sensitivity. Upon heating or cooling, interfacial tension and droplet permeability shift, enabling on-demand release of encapsulated substances.
Electrostatic complexes of cationic surfactants and clay nanoparticles have been used to stabilise sunflower oil-in-water Pickering emulsions at low particle concentrations. These assemblies combine strong interfacial films with antibacterial activity, offering an edible platform for bioactive delivery and expanding possibilities for functional food emulsions.

Emulsion Stabilization Techniques with Nanoparticle Systems publication trend

The graph below shows the total number of articles in emulsion stabilization techniques with nanoparticle systems across all publications each year (not limited to Nature Index journals).

Technical terms

Emulsion: Colloidal dispersion of two immiscible liquids, typically oil and water. Pickering emulsion: Emulsion stabilised by solid particles that adsorb irreversibly at the liquid–liquid interface. Double emulsion: Nested emulsion in which droplets of one liquid contain smaller droplets of a second liquid. Nanoparticle: Particle with at least one dimension between 1 nm and 100 nm, offering high interfacial area. Janus particle: Anisotropic colloid possessing two face-specific surface chemistries or functionalities. Microgel: Crosslinked polymer network swollen by solvent, capable of adsorption and interfacial steric stabilisation. Miniemulsion polymerisation: Technique to form stable submicrometre droplets that polymerise in situ, producing uniform nanoparticles or nanocapsules.

References

1. Hybrid nanostructured particles via surfactant-free double miniemulsion polymerization. Nature Communications (2018).
2. The Potential Application of Pickering Multiple Emulsions in Food. Foods (2022).
3. Temperature‐Responsive Pickering Double Emulsions Stabilized by Binary Microgels. Chemistry - An Asian Journal (2023).
4. Electrostatic complexes of ethyl lauroyl arginate/nano-montmorillonite as a food-grade pickering stabiliser: Emulsification performance and mechanism. LWT (2022).